相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Influence of Alcohol Content and Storage Conditions on the Physicochemical Stability of Spirit Drinks
Mateusz Rozanski et al.
FOODS (2020)
Gas-Chromatographic Analysis of Major Volatile Compounds Found in Traditional Fruit Brandies from Transylvania, Romania
Teodora Emilia RUSU COLDEA et al.
Notulae Botanicae Horti Agrobotanici Cluj-Napoca (2018)
Chemical profile of spirits obtained by spontaneous fermentation of different varieties of plum fruits
Pawel Satora et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2017)
Sugar cane spirit (cachaca): Effects of mixed inoculum of yeasts on the sensory and chemical characteristics
Juliana Cunha Amorim et al.
FOOD RESEARCH INTERNATIONAL (2016)
Evolution of polyphenols and organic acids during the fermentation of apple cider
Mengqi Ye et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2014)
Influence of yeast and nutrients on the quality of apricot brandy
Ivan Urosevic et al.
JOURNAL OF THE SERBIAN CHEMICAL SOCIETY (2014)
The effects of co-culturing non-Saccharomyces yeasts with S-cerevisiae on the sugar cane spirit (cacha‡a) fermentation process
Whasley Ferreira Duarte et al.
ANTONIE VAN LEEUWENHOEK INTERNATIONAL JOURNAL OF GENERAL AND MOLECULAR MICROBIOLOGY (2013)
Effects of distillation cut on the distribution of higher alcohols and esters in brandy produced from three plum varieties
Nermina Spaho et al.
JOURNAL OF THE INSTITUTE OF BREWING (2013)
Effects of Torulaspora delbrueckii and Saccharomyces cerevisiae mixed cultures on fermentation and aroma of Amarone wine
Michela Azzolini et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2012)
Ethanol yield and volatile compound content in fermentation of agave must by Kluyveromyces marxianus UMPe-1 comparing with Saccharomyces cerevisiae baker's yeast used in tequila production
Arnoldo Lopez-Alvarez et al.
JOURNAL OF BIOSCIENCE AND BIOENGINEERING (2012)
Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae
Francesca Comitini et al.
FOOD MICROBIOLOGY (2011)
Controlled mixed culture fermentation: a new perspective on the use of non-Saccharomyces yeasts in winemaking
Maurizio Ciani et al.
FEMS YEAST RESEARCH (2010)
Characterization of volatile compounds of Drenja, an alcoholic beverage obtained from the fruits of cornelian cherry
Vele Tesevic et al.
JOURNAL OF THE SERBIAN CHEMICAL SOCIETY (2009)
Assessment of the Authenticity of Fruit Spirits by Gas Chromatography and Stable Isotope Ratio Analyses
Renata Winterova et al.
CZECH JOURNAL OF FOOD SCIENCES (2008)
Fermentative capability and aroma compound production isolated from Agave tequilana Weber juice
Dulce M. Diaz-Montano et al.
ENZYME AND MICROBIAL TECHNOLOGY (2008)
Fermentation behaviour and metabolic interactions of multistarter wine yeast fermentations
M Ciani et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2006)
Optimization of the determination of organic acids and sugars in fruit juices by ion-exclusion liquid chromatography
F Chinnici et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2005)
Viable Saccharomyces cerevisiae cells at high concentrations cause early growth arrest of non-Saccharomyces yeasts in mixed cultures by a cell-cell contact-mediated mechanism
P Nissen et al.
YEAST (2003)
分享论文
